Nutty Bacon Brussel Sprouts, Crispy Rosemary Roast Potatoes
and Honey Roasted Roots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Carrot**
2 unit(s)
Parsnip**
30 grams
Honey
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
200 grams
Brussels Sprouts**
60 grams
British Smoked Bacon Lardons**
700 grams
Potatoes
20.25 grams
Plain Flour
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Dried Rosemary
Not included in your delivery
300 milliliter(s)
Water
2 tsp
Sugar
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Bring a large saucepan of water with 0.5 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
When ready, drain in a colander and sprinkle over some of the flour for the potatoes (flour amounts: 2p-20g, 3p-30g, 4p-35g).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, sprinkle over the dried rosemary, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Serve in a large bowl.
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
One roasted, drizzle over half the honey. Serve and finish by sprinkling over half the flaked almonds.
Trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until browned and tender, 15-18 mins. Turn halfway through.
When the sprouts have 5 mins remaining, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Mix in the roasted sprouts, drizzle over half the honey and stir together until nicely sticky. Taste and season with salt and pepper if needed.
Serve and sprinkle over half the flaked almonds to finish.
